Vegetable Kurma (no onion no garlic)

A quick kurma recipe from my kitchen to yours.

Ingredients:
Carrot -2 Nos
Potato -1 No
Beans – few
Peas – hand full
Turmeric powder-1/2 tsp
Red Chilly powder-1 tsp
Mint leaves-4-5
Coriander leaves-few
Salt to taste
Clove-2 Nos
Cinnamon-1 piece
Saunf / fennel seeds - 1 tbsp
Cumin Seeds-1 tsp
Coriander (dhania) seeds- 2 tsp
Green cardamom -2
Black pepper- 4-5
Sesame seeds- 1tsp
Oil- 2-3 tsp
Coconut desiccated- Small portion (1/2 cup)
Tomato-2 Nos
Ginger –small size

Method:
1. Chop the vegetables, dry roast cloves, black pepper, fennel seeds, coriander seeds, cinnamon, sesame seeds and cumin seeds. Lastly add desiccated coconut fry only for 1 min.
2. Grind the ingredients and then add 1 tomato, ginger, mint leaves, coriander leaves, to make a smooth paste.
3. Heat a pressure cooker with oil and add the cumin seeds, turmeric powder fry for few minutes.
4. Add the chopped vegetables in that pan and Chilly powder and salt for taste and now add the tomato-coconut paste with a cup of water mix well.
Pressure cook for 8-10 minutes, so that the vegetables get cooked.
5. Serve Veg Kurma with Parotta, Roti, Dosa or with Rice items…Garnish with few coriander leaves.

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Coriander Stems Paratha

The coriander stems Paratha also known as the Coriander Paratha is a simple and healthy paratha that is extremely rich in fiber and nutrition.
This paratha is a refreshing change from the regular roti and phulkas and can be had as snack or packed into a lunch box for the kids school.
It is also attractive to kids because of its beautiful green color, and getting them to eat this at school will seem a breeze.
Generally, we all use coriander but throw the stems here I have used it to make healthy paratha recipe from my kitchen to my blog readers.

Ingredients:
1-1/2 cups Whole Wheat flour
1 teaspoon Cumin powder
Coriander stems (Dhania) , small bunch, finely chopped
2 Green Chillies , finely chopped
1 inch Ginger , grated
Salt and Pepper , to taste
1 teaspoon Turmeric powder (Haldi)
Sesame seeds- 1 tsp
Cooking oil , or ghee for cooking

Method:
1. Make puree of coriander stems in a mixer/blender.
2.To begin making the coriander stems parathas, combine all the ingredients into a large mixing bowl.
3.Add a little water at a time and knead to make a firm and smooth dough.
Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until the dough is smooth.
Keep the dough covered in a bowl for atleast 10 minutes before you can start making the paratha.
4.Divide the dough into 10 to 12 portions. Take each paratha ball, roll it out into a triangular, or round circle, by dusting in flour to prevent it from sticking.
5.Now, heat the flat iron skillet on medium heat for a few minutes.
Place the rolled paratha dough on the heated skillet and cook the paratha on medium heat until you notice it starts puffing up slightly in spots.
6.At this point smear some ghee or oil over the parathas and flip and cook in the other side.
7.Cook on both sides, until you notice that the parathas have brown spots on both sides.
8.Continue the same process of cooking the remaining coriander stems parathas and stack them one over the other.
9. Serve hot.

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Spinach Kofta in white Curry (no onion, no garlic, no zinger and no hing)

Spinach Koft Curry
No onion, No garlic, No zinger NO Hing recipe...

Spinach kofta curry is an exotic gravy-based dish.
These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy white gravy making this a very delicious dish.
I always like to experiment and create new recipes for my blog readers.
Here is my one such special experiment which is made with very basic kitchen ingredients.

Ingredients:
Spinach Puree- 1/2 cup
Boiled Potatos- 5-6 (grated)
Semoline/sooji- 1 tbsp
Salt- to taste
Amchur Powder (dry mango powder)- 1tsp
Chat masala- 1/2 tsp
Appam/Paniyaram pan to make kofta (i donot deep fry my kofta , mine is healthy version)

If you donot have the pan use 8 boiled potatoes and make kofta.

Method:
In a boiled mix all of the above ingredients. Make small balls and place these balls in appam pan add few drops of oil cover and cook on medium flame.
Let it cook till its golden, turn and cook till its crisp. Once done keep them in a plate.

Kofta White Curry

Ingredients:
Cashew nuts- 1/2 cup
Sesame seeds- 3 tsp
Peanuts- 2 tsp
Milk- 1 cup
Fresh Cream- 1/2 cup
Water- 1/2 cup
Salt- to taste
Amchur powder- 1 tsp
Oil- 2tsp

For garnishing pinch of red chilli powder and cumin powder.

Method:
Take cashew nuts in a bowl add hot water and keep it for 25 mins.
In a mixer add cashew nuts, peanut, sesame seeds, amchur powder and salt. Make a fine paste using milk 1/2 cup.
Heat a pan add oil, then add above paste cook on medium heat and stir continuously. So that paste does not get stick to pan.
Now add 1/2 cup milk, make sure no lumps are formed. Cook for 5 mins, add water bring it to boil. Add salt, amchur powder and cream.
Done white curry is ready.
In a serving plate/bowl add the spinach kofta pour the white curry and Microwave for 2 mins.
Garnish with red chilli powder and cumin powder.
Ready to be served hot with Indian flat bread like Roti, Naan, Paratha, or with plain white rice.

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Kesar Paniyaram/Appam

Instant sweet Kesar paniyaram using whole wheat flour. These wheat flour appam/paniyaram are to make any time as it simplifies
the entire process of soaking and grinding rice, the way it is made in traditional method.
Wheat flour appam is mostly made for festivals like Ganesh chaturthi, Krishna Jayanthi, Sankashti and karthigai deepam.
Its very easy to make and delicious too with flavorful wheat flour, kesar and jaggery in it.
You can make it for snacks too.
 Sometimes I feel like eating sweet made out of jaggery,
this version of appam made with wheat flour gives me a quick fix for that....
Simple ingredients and very easy to make also,that satisfies your taste buds!

Ingredients:
Wheat flour - 1 cup
Jaggery - 1/2 cup to 3/4 cup
Chopped cashew nuts- 3/4 cup
Rasins- 8-10
Kesar strings- 6-8 (dipped in 2 tsp of cold milk)
Cardamom powder - 1 tsp
Ghee- for frying
water - 1/2 cup appx.
Appam/paniyaram Pan

Method:
1.First powder the jaggery and mix all the ingredients wheat flour,cardamom powder,cashews,rasins with water.
2.The consistency should be thick like vada batter. Mix the batter well, now add kesar milk.
3. Heat the appam/paniyaram pan, add few drops of ghee and 1 spoon of the above batter in each rounds of pan.
4.Cover and cook on medium heat for 8-10mins till they are golden in colour.
5. Turn each appam and cook uncovered for 6 mins.
6. Hmmm....flavoursome aromatic Kesar Paniyarams are ready to be served.

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Paneer Harissa

Hmmm...How I came up with this Recipe...I was bored of eating and even serving my guests with same paneer masala tikka so I thought of creating something different, quick, healthy and tasty. Here is new #Paneer recipe for my readers, do try it and share your comments.


Ingredients for Paneer Harissa:

Paneer-200gms cut in cubes
Roasted Gramflour- 1tsp
Yogurt- 1tsp
Harissa paste- 3-4 tsp
Mint leaves- finely chopped
salt to taste
oil-2tsp

Method:
Take a bowl add the ingredients except paneer, mix well now add paneer and let it rest for 45mins.
In a grilling pan drizzle 1tsp oil, once oil is hot add paneer cook on medium heat for 2 minutes turn the paneer and again cook for 2 minutes and 1 minute on each sides.
Serve hot.

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Mushroom Burger

This holiday season ditch the bun and sandwich your red kidney beans burger, onion, and tomato between a pair of
grilled portobello mushroom caps in this easy and yummy recipe.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
2 portobello mushroom caps
1 teaspoon kosher salt, divided
2 teaspoons fresh thyme leaves, divided
cooking spray
2 red kidney burger patties (recipe below)
2 ¼-inch-thick slices red onion
2 ¼-inch-thick slices tomato
2 tablespoons prepared basil pesto
½ teaspoon sesame seeds

Method:
Drizzle half the oil over the top of the mushroom caps. Sprinkle half the salt and thyme over the caps. Flip the caps and repeat with remaining oil, thyme, and salt.
Heat a grill pan on medium-high and prepare with with cooking spray.
Lay portobello caps, rounded side up, red kidney beans burger patties, and onion slices onto the hot grill pan; cook for 4 minutes.
Turn the mushroom caps and continue cooking for 1 minute before turning the burgers and onion slices.
Lay a mozzarella slice atop each turkey patty. Continue cooking until the mushroom caps are softened.
Place one portobello cap onto each of two plates with ribbed side facing up. Top each cap with a red kidney beans patty,
 1 tablespoon pesto, an onion slice, and a tomato slice. Sandwich with remaining caps. Sprinkle sesame seeds over the burgers to serve.

Red Kidney Beans Patties

Ingredients:
Red kidney beans- boiled- 2 cups
Potato- boiled-2
Coriander leves- finely chopped-1/2 cup
Zinger and green chilli paste- 1/2 tsp
Black pepper pwd.-1/2 tsp
Salt to taste
Oil

Method:
In a bowl add all the above ingredients mash and mix well. Apply water in your hands, make patties. On a grilling pan add 2 tsp oil and place these patties.
cook on medium flame for 4-5 minutes or till golden. Turn and cook on other side. Ready to be served hot.

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Vermicelli Dosa

I am really found of dosa, seeing the cloudy weather of today felt like having a dosa, however I didn’t have any dosa batter left in my refrigerator.
I opened my kitchen cupboard first ingredient i saw was a big packet of vermicelli, first thing popped up in mind was upma,
 but for some reason I was in no mood to eat upma and wanted to have my dosa. Suddenly this idea of fusing vermicelli into an instant dosa twinkled in my mind.
Though I was little apprehensive to start with, this vermicelli dosa came out very well and tasted even better than the regular dosa.
It looked very tempting as well. Keeping health and taste both in mind i have come up with my version of Vermicelli dosa.

Ingredients:
Roasted Vermicelli  - 1/2 Cup
Sooji/Semolina -  1 Tbsp
Wheat flour - 1/2 Cup
Oats flour - 1/2 cup
Curd | Yogurt - 1/4 Cup
Salt - 1/2 tsp
Onion - 1/2 (Finely chopped)
Grated coconut- 2 tsp

Method:
1. In a pan add roasted vermicelli and 1/2 cup of water let it cook for 5 -6 mins on medium heat. Cover it and leave it still you assemble rest of the ingredients.
2. Take a mixing bowl and add all the above listed ingredients along with about 3/4 Cup of water. Mix thoroughly and bring it to Uttapam batter consistency.
Optionally, you can let the batter rest for 5 minutes.
3. Now add the vermicelli to the above batter. Mix well.
4. Now heat a tawa, pour a laddle full of batter on the hot tawa and spread the batter evenly. Sprinkle few drops of oil to the corners of the dosa.
 Turn the flame to medium-low and cook for 2 minutes or till the dosa turns golden brown at the edges. Flip the dosa and cook for 1 minute.
 Turn off the flame and transfer to serving plate.
5.Enjoy hot with sambar / chutney.

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Peas Savoury Cookies

Ingredients:
wheat flour (atta)- 1 cup
Semolina (sooji) - 2 tbsp
All purpose flour (maida) -1/2 cup
Peas Puree - 1/2 cup
salt to taste
Sesame seeds - 1 tsp
Ajwain- 2 tsp
Unsalted Butter - 2 tsp
Clarified butter (ghee) - 1 tsp
Milk- 2 tsp
Cookie cutter- I have used star and leaf shape cutter.

Method:
1.Preheat the oven to 180C/fan 150C/gas 5.
2.Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
3.Roll out the dough to a thickness of 5mm.
4. Apply little water and sprinkle sesame seeds on the flat dough.
5.Then use a cutter to cut out the biscuits.
6.Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
Healthy and tasty Peas Savoury Cookie is ready to be served with soup, tea or coffee.
#Kids Lunch box idea.

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Pumpkin Soup

Winter delight Soup
Ingredients:
1/2 kg pumpkin roughly chopped (no seeds)
2 onion, finely sliced
2 clove garlic, finely chopped
1 tsp black pepper powder
1 tsp salt
2 tsp butter
1/2 cup water

Method:
In a pressure cooker (you can also use Instant Pot) add chopped pumpkins, water, salt and black pepper powder.
Pressure cook till pumpkin is soft. Once cooked with the help of hand blender puree the pumpkin.
In a pan add butter, sliced onions and garlic saute till golden brown.
Now add the pumpkin puree cook on slow heat, bring it to boil.
Ready to be served.

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